What the heck... let's smoke some cheeses... It's 33 outside!!

The_Stache

Yeah, I know... Thread 8,021 of cheese smoking but thought I'd give it a try.

Started out with a selection of cheeses:



Note the goat cheeses... spousal unit is lactose intolerant (as well as gluten intolerant, non-acid, non-pepper,...) which makes cooking on the egg for her challenging but ... doin' the best I can!

Unwrapped and on the grid:



New Tube smoker filled with Applewood Pellets




And lit (instructions say to light with propane and let burn for 10 minutes)



And so the smokin' begins



Cheese on grill on top of cast iron grill on PS Woo high position with pizza stone underneath (no ice because of the temp)




At the 30 Minute mark... checking temp



More to follow at the 45 minute "flips"

deadlyfrog

How did the smoking go? Does your smoking pipe work good?

The_Stache

@deadlyfrog - Here's a shot at and hour and 15 minutes... still going!

deadlyfrog

Looking good.... I'm gonna have to give this a try soon! 

The_Stache

deadlyfrog said:

Looking good.... I'm gonna have to give this a try soon! 

Thanks!  I'll keep posing pictures over the next couple of hours!!

The_Stache

Well after 2 hours the AmazN tube smoker was OUT.  I've refilled it and this time I'm shutting the top vent to reduce the amount of smoke exiting the top as the color on the cheese was not really "smokey"... Gonna give it another 45 minutes with "new" smoke.

Hntnhrd

Oh that Cabot seriously sharp is my favorite cheese!!! It used to be called " Hunters " but they must have had bunny huggers complain about the name. Looking good

The_Stache

Thanks @Hntnhrd!  Cabot's has been my GO TO cheese for my outrageous Farfalle and Cheese for several years!!  Love the stuff and hoping the smoking will take it to a new level!

SirSquatch

This could be completely off base, but my understanding was it's best to try and keep as much airflow going as possible when doing this type of cold smoking to both keep the tube lit (might not be an issue for the tube, but I know it can be for the trays) and also to help keep the smoke fresh and reduce the change of creosote buildup, which would ruin the cheese (or anything you were cold smoking)

The_Stache

SirSquatch said:

This could be completely off base, but my understanding was it's best to try and keep as much airflow going as possible when doing this type of cold smoking to both keep the tube lit (might not be an issue for the tube, but I know it can be for the trays) and also to help keep the smoke fresh and reduce the change of creosote buildup, which would ruin the cheese (or anything you were cold smoking)

I'll let you know how that turns out!!   Hoping 1/2 open won't be too bad....

The_Stache

OkiDoki!  3 hrs total,  it's got a little color and hoping that 1/2 open on the top vent for the last hour didn't screw the pooch...



In the fridge in zip lock till tomorrow...



Final step will be vacuum seal and leave in the fridge for 2-3 weeks...

Hope I didn't bore you brethren too much!

deadlyfrog

Your gonna be a happy camper in a few weeks! Thanks for the pics.

The_Stache

@deadlyfrog glad the pics were worthwhile... Decisions and tasting to commence in a few weeks!

JacksDad

Nice work. This is on the list of things to try soon! 

bgebrent

Lookin good brother!

The_Stache

@jacksdad Thanks

@bgebrent Thanks Brent, see you and Nichole at N Ga again this year!!

nolaegghead

it doesn't have to "look smokey" to taste smokey.

The_Stache

nolaegghead said:

it doesn't have to "look smokey" to taste smokey.

I'm figuring this out as I go... Thanks @nolaegghead !

The_Stache

Final step... vacuum sealed ... probably won't open any until Groundhogs Day!



PS... Yes @bgebrent there is a keg missing but it should be in there on New Years Day!!

Strick

Ah, fellow home brewer I see! Hopefully the cheese turned out great. 

The_Stache

@Strick ... Worse Case... I have plenty of ale!!